renjith nair

1.Food and Facility Operations
• Ensure that all the service deliveries are carried out as per the contractual terms and conditions agreed upon with the client.
• Initiate menu reengineering, upgrade old menus and special event menus in line with the budget.
• Drive food festivals and other special events in line with our clients planned activity calendar.
• Ensure that safety and hygiene policy is strictly followed at each site within the state.
• Carry out operational audits, HSE audits to check for confirmation to laid down processes and policies.
2.Organic Growth and Profitability
3.Debtors Management
4.Manpower Management and Training
5.Cost Management
6.Legal Compliances
7.Safety, Environment and Quality
8.Contract Renegotiation and Rate Renewal

 I am fully aware and have the capability to work with the standard of Saudi Aramco, Qatar Petroleum, Ras gas, Shell, Dolphin projects
 Managing 8000mandays in each camps ( 14 camps)
 Provide HSE focus and Management during the construction phase.
 Oversee the setup of all camp facilities (House Keeping, Maintenance, Daily Operation, Security etc.).
 Oversee, daily inspects all facilities (office; mess hall, kitchen, recreation, etc.) to assure proper and a very high quality standard
 Assure that the catering standard remains very high and that a variety of food is provided that is suitable for adverse workforce.
 Assure compliance with camp operations contract.
 Manage all issues and resolves all problems relating to the offices, accommodations and catering at the
camp.
 Set up and oversee POB (Personnel on Board) systems and plans in accordance.
 Assure that all medical needs and evacuation needs are handled.
Coordinate mail/courier pick up and assure timely delivery of mail to the offices.
Coordinate and arrange timely In/Out movement (Transportation & Attendance) of all personnel between work site, city and the camp.
 Frequently communicate with the management and team members to assure a satisfactory camp experience.
 Manage and follow all rules and procedures as per Company Policy.
 Ability to work within a diverse cultural environment.
 Demonstrated interpersonal/ team building skills.
 Strong written and oral communication skills
 Ability to produce reports & follow necessary paper work.
 Ability to raise daily, weekly, monthly, quarterly, yearly requirements related to maintenance, housekeeping,
And Day to day operations.
 Able to manage a group of workers or Supervisors, in case of any direct assignment to given.
 Verify and check compliances of camp on a day to day basis.
 Camp Administration, planning and implementation, cost control, camp maintenance
 Rooms allotments as per company procedure
 Checking rooms every day (Anybody absent or sick) keep record
 Ensure waste disposal according to HSE standard and local health law
 Ensure periodic pest control programme throughout camps
 Ensure discipline in the camp by solving daily problems
 Plans menus, prepares food supply orders, and stores food
 Makes arrangements for disposal of garbage
 Assumes responsibility for checking in and out camp grounds and non-camp groups and maintenance of records.
 Assumes responsibility for maintaining standard first aid supplies.
 Maintains required health records to insure proper payment of accident claims resulting from camp participation.
 Assumes responsibility for weekly camp attendance summary, program evaluation, and other required reports
 Assumes responsibility for security of camp facilities and camp personnel.
 Assumes responsibility for inventory and ordering of recreational equipment and supplies.
 Follow catering standards and implementing H.A.C.C.P rules and regulation in food industry
 Implementing safety measures in food industry
 Maintaining all records that belongs to H.A.C.C.P & ISO 22000 such as, ( safety, Work Instructions, Personal Hygiene, Food safety check list, temperature records, food sample log, staff training records, meal quality check list, customer survey check list, auditing etc
 Maintaining (SOP) Standard operating procedure throughout location
 Teaching and training all staff those who handle food such as (preparation of food, handling procedure, preservation of food, storing procedure in chillers, freezer and dry store as per catering standard
 Maintaining cost control and production control
 Arranging store as per catering standard and following first in fist out procedure and maintaining temperature checklist throughout all storing areas
 Monthly inventory schedule must be maintain in store
 Suggesting hygienic measures in food handling and cleaning procedure Performs